BM # 63
Day: 11
Theme: Regional Cuisine 
Cuisine : Sindhi
 
We are on the 11th day in the A-Z regional series and for today it’s the alphabet ‘K’. This alphabet had so many options and I was literally confused .We have Kheerni, Khajan ji Mithai , Kheer Khoraku , but I choose to make Khorak.
Khorak is a Sindhi Mithai which is very rich in dry fruits and is normally made in winters.This Mithai is the speciality of Bhai Bhand community of Sindhis. The Mithai is given to daughters at the time of wedding or when the daughters visit the parents during winter season. If the daughters are unable to visit parents, then it is sent to them by parcel. So it is a ritual to send the Khorak to daughters during this season.
 
Since edible gum and lot of dry fruits are added to this Mithai , it is also sent to daughters at the time of delivery. But the most interesting is that each piece of Mithai used to be adorned with a gold coin , with time the gold coin were substituted with silver and now with our regular coin currency of Rs 5 or 10. Fortunately the 5 RS coin is in gold color , so gives a gold look.
 
Coarse wheat flour is used for making the Khorak, however if you are unable to get it, you can still go ahead using regular wheat flour.the nuts are normally chopped into silvers, which really takes long, to make work easy one can use slightly crushed ones. My friend, Meenu is an expert at this sweet and refuses to compromise , she always chops them as the taste differs. So I leave it to you guys, if you run short of time then only crush, else prefer chopped ones.
 
The edible gum can either be pounded , else give a good blend in the spice jar, even if it gets powdered, no worries.

I am also linking this post to the A-Z Challenge.
 
So now shall we get to the recipe ?
 
 
Khorak
 

Ingredients

500 gms coarse whole wheat flour
400 gms ghee
400 gms sugar
50 gms poppy seeds
200 gms edible gum
1tsp cardamon powder
100 gms cashew nuts
50 gms black raisins
100 gms almonds
100 gm unsalted pistachios
1 cup water
 

Prepare

Chop the almonds, cashews and pistachios.
 

Method

Heat ghee.
Add flour, roast till pink.
Add ground edible gum, poppy seeds and raisins.
Add the chopped dry fruits and cardamon powder.
Roast everything till well combined.
Add sugar and mix well.
Add water slowly, stir continuously till the prepared mixture starts to leave sides.
Cover and place on very slow fire for 3-4 minutes.
Remove in a tray , let set for 10 -15 minutes.
Cut into big squares and garnish with chopped dry fruits.

Notes

The wheat flour should be mildly coarse.
The nuts should preferably be sliced .
 
 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

Print Recipe
K - Khorak / Dry Fruit Fudge
Servings
Servings

21 thoughts on “K – Khorak / Dry Fruit Fudge”

  1. I was wondering about the coin at first and now that I have read the post, it makes sense :-). You have presented this in a beautiful way Vaishali, I always love how you plate your food!

  2. I was eagerly waiting for you to post the sweets that you got for us..this was one the best that I tasted..and the ingredients sound awesome…so rich and tasty!

  3. can I be ur 3rd daughter :))) I dont mind getting these goodies for winter… but yes, having another delivery is out of the question !! Lol !!!!

    good clicks and tempting fudge there…

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